Book Review: Cooking from the Farmer’s Market
Cooking from the Farmer’s Market by Jodi Liano, Tasha De Serio and Jennifer Maiser
Published by Weldon Owen and Williams-Sonoma
2010, 271 pages
Reviewed by Jan Weiss
A trip to the farmer’s market is a feast for the senses – vibrant colors and the heady aroma of fresh produce bring out the impulsive produce shopper in all of us. So, what do you do with that quince once you take it home? Cooking from the Farmer’s Market, the latest offering from Williams-Sonoma, makes it easy to navigate the market and provides in-depth information on buying and preparing your new-found treasures (aprium, anyone?).
Unlike many cookbooks that tout “easy to prepare” recipes, this one provides unexpected yet elegant dishes that appeal to your inner gourmand. The cherry section includes not only a recipe for sour cherry pie but also a tasty crostini with smoked duck and cherry relish. The prosaic lemon is caramelized and served with sautéed snapper filet. There is even a fresh update on a Brady family favorite – sautéed apples and pork chops.
The two main sections, of the book fruit and vegetables, are further broken down by type (squash, melons, etc). A handy chart outlines all of the featured produce along with the peak season for each – taking the fear out of a trip to the market in winter. Clear, precise instructions (including metric conversions) are perfect for the novice cook. There is even a “techniques” section to take the mystery out of “segmenting citrus” or “paring tough stalks.” So, pack up your reusable bags, head to the farmer’s market and pick up a rutabaga. With this book, you won’t regret it.